Having a steady supply of cookies on hand for unexpected celebrations is something that I depend on. However, last week when I swung open the freezer door, I was greeted by a very disconcerting sight. Mother Hubbard’s cupboard was bare. Every cookie, brownie, and square had been dispatched to family and friends over the holidays, and all that remained was a single snowy cinnamon bagel of dubious vintage. It was time to roll up my sleeves and refill the empty space in my deep freeze with a fresh reserve of cookies.
Triple Chocolate Devil Drops
Chocolate cookies are always at the top of my family’s request list and these triple chocolate devil drops, by cookbook author and magazine editor Tish Boyle, published in her award-winning cookbook, The Good Cookie, are everyone’s favorite treat. Moist and cakey, studded with chocolate chips and drizzled with white chocolate, these cookies taste like devil’s food cake. Don’t wait until you’re down to your last cookie before you make these triple chocolate marvels. They’re devilishly delicious.
Assemble your ingredients. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set this mixture aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter/margarine and sugar at medium speed until light, about 2 minutes. Add the eggs one at a time and beat well after each addition. Scrape down the bowl as necessary. Mix in the vanilla. At low speed add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions. Mix just until combined. Stir in the chocolate chips. Refrigerate the cookie dough for 1 hour and up to 24 hours.
Position a rack in the center of the oven and preheat it to 350 F. Line 2 baking sheets with parchment paper.
Drop the dough by tablespoonsful or using a cookie scoop, onto the prepared baking sheets. Bake the cookies one sheet at a time for 9-10 minutes. Transfer the cookies to a wire rack and allow them to cool completely.
Melt the white chocolate in a microwavable bowl on medium in 20 second intervals until it is almost completely melted. Stir until entirely melted. Scrape the melted chocolate into a resealable sandwich bag. Cut a tiny hole in one of the corners of the bag and drizzle the chocolate in thin lines back and forth over each cookie. Allow the chocolate to cool and set.
Triple chocolate devil drops
Moist and cakey, studded with chocolate chips and drizzled with white chocolate, these cookies taste like devil’s food cake.
Ingredients
- 2 cups all-purpose flour
- ⅔ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup butter or stick margarine (I used Fleischmann's), softened
- 1 ⅓ cups granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ⅔ cup sour cream, dairy or plant-based
- 1 cup semisweet chocolate chips
- White chocolate drizzle
- 4 ounces white chocolate, chopped (I used pareve decorating chocolate)
Instructions
Assemble your ingredients. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set this mixture aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter/margarine and sugar at medium speed until light, about 2 minutes. Add the eggs one at a time and beat well after each addition. Scrape down the bowl as necessary. Mix in the vanilla. At low speed add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions. Mix just until combined. Stir in the chocolate chips. Refrigerate the cookie dough for 1 hour and up to 24 hours.
Position a rack in the center of the oven and preheat it to 350 F. Line 2 baking sheets with parchment paper.
Drop the dough by tablespoonsful or using a cookie scoop, onto the prepared baking sheets. Bake the cookies one sheet at a time for 9-10 minutes. Transfer the cookies to a wire rack and allow them to cool completely.
White chocolate drizzle
Melt the white chocolate in a microwavable bowl on medium in 20 second intervals until it is almost completely melted. Stir until entirely melted. Scrape the melted chocolate into a resealable sandwich bag. Cut a tiny hole in one of the corners of the bag and drizzle the chocolate in thin lines back and forth over each cookie. Allow the chocolate to cool and set.
Notes
These cookies freeze beautifully layered between sheets of parchment paper in a resealable container.
2 Comments
Sheryl
December 21, 2023 at 2:36 pmYum!!
Gail
December 21, 2023 at 4:08 pmI second that!